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Desserts #1

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MINUTE TAPIOCA CREAM     > Back to Top <

1 egg white
2 tablespoons sugar
Beat egg white until foamy. Add sugar, gradually, and continue beating until meringue stands in soft peaks. Set aside.
In saucepan, mix
1 egg yolk
2 cups milk
3 tablespoons minute tapioca
2 tablespoons sugar
1/8 teaspoon salt

Heat slowly, stirring, until mixture comes to a full boil(6 - 8 minutes). Remove from heat. Pour a small amount of hot mixture into meringue, blending well. Quickly stir in remaining tapioca mixture.

1/2 teaspoon vanilla

Let stand 15 to 20 minutes. Stir. Serve warm or fridge.




APPLE CRISP, EASY     > Back to Top <

Peel and slice as many apples as you would like to fill a baking dish. Sprinkle with one box of Jiffy yellow cake mix. Melt one stick of butter and pour over. Sprinkle with lots of cinnamon sugar and bake until apples are tender (at 350o F, it takes about 25 minutes or so) and the top is golden brown. This is delicious with ice cream on top.





1 cup sugar
2 envelopes gelatin
2 cups water
4 eggs, separated
8 ounces cream cheese
1/4 cup creme de menthe
1 cup heavy cream, whipped

Combine 3/4 cup sugar with gelatin. Gradually add water. Stir over low heat until dissolved. Remove from heat. Blend in beaten egg yolks. Return to heat. Cool 2 to 3 minutes. Gradually add to softened cream cheese, mixing until well blended. Stir in creme de menthe. Chill until slightly thickened. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff. Fold egg whites and whipped cream into cheese mixture. Mold. Chill until firm.




FORGOTTEN DESSERT     > Back to Top <

5 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1-1/2 cups sugar
1-1/2 cups whipping cream

Beat egg whites until foamy. Add salt and cream of tartar. Beat until stiff. Slowly add sugar and beat until stiff and stands in peaks. Pour into ungreased loaf pan. Preheat oven to 450o F. Put in the dessert and turn off the oven. Leave in overnight. DO NOT PEEK Next morning, whip cream and cover the dessert. Chill in the fridge at least 5 hours. Serve with berries or ????




RICE PUDDING I     > Back to Top <

3 cups milk
1-1/2 cups cooked rice
1-1/2 tablespoons melted butter
1/2 cup sugar
1/3 teaspoon salt
1 cup raisins (or walnuts)
3 beaten eggs

Heat milk, blend in rice and butter. In a bowl, combine sugar, salt, nuts, and eggs. Blend milk mixture into egg mixture. Pour into greased baking dish. Place in pan of hot water. Bake at 350o F for 1 hour until set.




BROWNIE PUDDING     > Back to Top <

1 cup flour
3/4 cup sugar
2 teaspoons cocoa (regular type, dry)
2 teaspoons baking powder
1/2 teaspoons salt
1/2 cup milk
2 tablespoons salad oil
1 teaspoon vanilla
3/4 cup chopped walnuts (or not)
3/4 cup brown sugar
1/4 cup cocoa (same kind as above)
1-3/4 cup hot water

Sift together first five ingredients; add milk, salad oil, and vanilla; mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch pan. Combine remaining ingredients; pour over batter. Bake at 350o F for 45 minutes. Makes 6 to 8 servings. VERY RICH.




CUSTARD     > Back to Top <

3 eggs, slightly beaten
1/4 cup sugar
1/4 teaspoon salt
2 cup milk, scalded
1/2 teaspoon vanilla

Combine eggs, sugar, and salt. Slowly stir in slightly cooled milk and vanilla. Fill six 5-oz custard cups; set in shallow pan on oven rack (or pour into 1-quart casserole. Pour hot water into pan, 1 inch deep. Bake at 325o F for 40 to 45 minutes, or until knife inserted off-center comes out clean. Serve warm or chilled.





1 recipe CHERRY FILLING (below)
2 cans (16 ounces each) red sour pitted cherries (pie cherries)
2/3 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla

Drain cherries, reserving 2/3 cup juice. In a 2-quart saucepan, combine 2/3 cup sugar, and 1/4 cup cornstarch. Stir in reserved juice. Cook and stir until thick and bubbly. Add cherries. Cook 2 minutes. Add 1 teaspoon vanilla. Cool.

3 tablespoons butter
2 cups powdered sugar
1 square chocolate
2 tablespoons cream
1 teaspoon vanilla

Cream butter. Add 1 cup sifted powdered sugar. Add 1 square chocolate, cream, and vanilla. Add 1 more cup powdered sugar, add 1 or 2 tablespoons cream if necessary, and whip until of piping consistency.

2 egg whites
1/2 cup granulated sugar

1-3/4 cups flour
1 cup granulated sugar
3/4 teaspoon soda
1 teaspoon salt
1/3 cup cooking oil
1 cup milk
2 egg yolks
2 squares unsweetened chocolate

1 teaspoon gelatin
2 tablespoons cold water
3 cups whipping cream
1/2 cup kirsch or cherry liqueur
3/4 cup toasted sliced almonds
1 square unsweetened chocolate, shaved
Maraschino cherries

In small bowl, beat egg whites until they form soft peaks. Gradually add 1/2 cup sugar; beat until stiff.

Into large mixing bowl, sift flour, 1 cup sugar, soda, and salt. Add oil and 1/2 cup milk. Beat 1 minute. Add remaining milk and egg yolks. Beat 1 minute. Fold in stiffly beaten egg whites. Pour 1/3 of batter into one pan; set aside. Add 2 squares of chocolate to remaining batter and pour into two pans. Bake all three pans at 350o F for 20 to 25 minutes. Cool in pans 10 minutes.

Soften gelatin in water, then place over low heat; stir just until dissolved. Set aside, but don't cool. In large bowl, whip cream until slightly thickened. Add gelatin all at once. Beat until soft peaks form. Place one chocolate layer on platter. Fit pastry bag with medium rose point (2F). Fill with chocolate buttercream. Starting 1/3 out from center, pipe a 3-inch diameter circle. Pipe a second ring 2/3 out from center. Pipe around edge. Fill areas between with cherry filling. Spread thin layer (about 1 cup) of whipped cream over top. Place yellow layer on on next; drizzle kirsch VERY SLOWLY over cake. Put about 2 cups whipped cream into pastry bag with #1C large rosette tip; pipe a band about 2 inches wide around outer edge (save some of the cream). Fill center with cherry filling (save some). Place second chocolate layer over it. Frost whole cake with cream (save some for rosettes). Press almonds onto sides of cake. Pipe rosettes evenly around the top of cake. Sprinkle shaved chocolate in center. Garnish rosettes with cherries. Chill.




LINDY'S CHEESECAKE     > Back to Top <

1/2 cup graham cracker crumbs
2 lemons
1 orange
3 packages (8-ounce) cream cheese
1 teaspoons vanilla
1/2 cup heavy cream
3/4 cup sugar
4 large eggs
2 tablespoons sour cream
1/4 cup half & half

Generously butter an 8 x 2-inch round cake pan. Sprinkle the inside with the crumbs, then shake out remaining crumbs. Grate the lemons and orange, set the grated rind aside. (Use the fruit for another purpose.) Place cream cheese in bowl of electric mixer. Add grated rind and vanilla, beating. Gradually add the heavy cream and sugar, beating constantly on moderate speed. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream and half & half. Pour mixture into prepared pan and smooth the surface. Set the pan into a larger pan and pour boiling water around it. Bake at 375o F for 1 hour 15 minutes, until firm. Remove from water bath and let stand 10 minutes on rack. Invert and unmold while hot. Let stand until cool. Makes 8 to 12 servings.





6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-3/4 cups + 2 tablespoons sugar

Beat until frothy. Add sugar gradually, beating until stiff and glossy. Spread in 13 x 9 x 2-inch pan. Bake at 275o F for one hour. Leave in oven overnight.

2 packages (3 ounces) cream cheese
1 cup sugar
1 teaspoon vanilla
2 cups cream, whipped
2 cups miniature marshmallows

Mix ingredients in that order. Spread over meringue. Chill 12 hours. Serve with topping.

1 can cherry pie filling
1 teaspoon lemon juice
2 cups sliced fresh strawberries, or 1 package frozen berries, thawed.




BLINTZES     > Back to Top <

3 eggs
3 tablespoons salad oil
1-1/2 cups milk
1 cup flour
1/2 teaspoon salt
1/3 cup butter, melted

1 egg yolk
2 tablespoons sugar
8 ounces cream cheese
2 cups creamy cottage cheese
1/4 teaspoon vanilla
2 tablespoons butter
powdered sugar
1 cup sour cream
1 cup strawberry or cherry jam (or cooked fruit or fresh fruit -berries or peaches, etc.)

In medium bowl of electric mixer, beat eggs, oil, and milk. Add flour and salt; beat until smooth and flour dissolves. Put in fridge for about 30 minutes.

Make filling: Combine egg yolk and sugar; beat until thick and yellow. Add cheeses and vanilla. Mix well. Makes 3 cups. Refrigerate.

Heat 8-inch skillet. Brush with melted butter for each blintz. Pour in 3 tablespoons batter all at once, rotating to spread. (Should be like heavy cream. If too thick, add milk.) Cook until golden on underside - 1 minute. Remove, dry on paper towel, stack, with waxed paper in between. Makes 15.

Put 3 tablespoons of filling rectangularly in center of browned side of each blintz. Fold like an envelope. Melt butter in large skillet on medium heat. Add blintzes, not allowing them to touch, seam side down. Saute until brown on underside. Turn, saute other side. Keep warm in low oven. Serve hot, sprinkled with powdered sugar, with sour cream and jam (or fruit).




PEACH ANGEL DESSERT     > Back to Top <

1/2 cup butter, melted
1/4 cup brown sugar
1 cup flour
1/2 cup chopped nuts
4 peaches (about 1-1/4 pounds)
2 egg whites
1 cup sugar
1 tablespoon lemon juice
1 cup whipping cream

In jelly roll pan, stir melted butter and brown sugar. With fork, mix in flour and nuts. Distribute over bottom of pan. Bake at 400o F for 12 to 15 minutes, stirring once. Let cool.

Peel and slice enough peaches to make one cup. In large mixing bowl, beat whites to soft peaks. Gradually add one cup sugar. Add peaches to egg white mixture, along with lemon juice. Beat on high speed until triple in volume and stiff peaks form. Fold in whipped cream. Arrange part of crumble mixture (first paragraph) in bottom of 10-inch angel food cake or bundt pan. Layer egg white mixture with remaining crumble mixture. Freeze.




PEACH PUFF PUDDING     > Back to Top <

1-1/2 cups milk
2 cups bread cubes
1/4 cup honey
1/4 teaspoon vanilla
1 teaspoon grated lemon peel
2 teaspoons melted butter
2 eggs, beaten
1/2 cup sugar
1/8 teaspoon salt
2 cups diced peaches

Scale milk; pour over bread cubes. Let stand 10 minutes. Add melted butter, eggs, honey, sugar, vanilla, salt, and lemon peel. Mix well. Add peaches. Pour into a buttered 8 x 8 x 2-inch glass baking dish. Bake at 350o F for 45 minutes, or until lightly browned. Makes 4 to 6 servings.





1 cup sugar
1.5 cup milk
1/2 teaspoon vanilla
1.75 cups cooked pumpkin
1.25 teaspoons cinnamon
1/4 teaspoon cloves
1 can of milk (large)
2 tablespoons butter, melted
6 slices bread, crumbled
3 eggs
3/4 cup raisins
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/2 cup chopped nuts

Stir together sugar and butter. Add milk, bread, and vanilla. Beat in eggs. Stir in pumpkin, raisins, and spices. Add canned milk. Pour into greased 12 x 8 x 2-inch dish and sprinkle with nuts. Place in pan on oven rack and fill pan with hot water. Bake at 350o F for 50 minutes. Change to 425o F and bake 10 minutes more or until set.




STRAWBERRY FOOL     > Back to Top <

2 packages frozen strawberries (10 ounces each)
1 cup dry almond macaroons, crumbled
2 cups heavy cream, whipped

Thaw strawberries and puree in blender, just until smooth. Turn into serving bowl; refrigerate. Just before serving, fold macaroons into cream; spoon on top of puree, then gently fold together, leaving streaks of red and white.




GATEAU ST. HONORE     > Back to Top <

1 cup flour
1/8 teaspoon salt
1 egg, slightly beaten
1 tablespoon sugar
6 tablespoons butter
2 tablespoons cold water

Make pastry as usual. Chill. Roll to circle 9-1/2 inches diameter. Transfer to cookie sheet. Cut 9-inch circle with pastry wheel or sharp knife. Remove and discard excess. Prick circle well with fork.

1 tablespoon sugar
1 cup flour
1/2 cup butter
1/8 teaspoon salt
4 eggs

Combine water, butter, sugar, and salt in heavy saucepan. Boil. When butter is melted, add all flour. Stir until mixture forms ball and follows your spoon. Add eggs, one at a time. Beat well. Spoon into pastry bag without tip. Heat oven to 400o F. Press paste onto edge of pastry circle to form 1 inch wide rim. Press remaining choux paste into 16 to 18 small cream puffs on same cookie sheet. Bake the circle and puffs 15 minutes. Reduce heat to 375o F. Bake 15 to 20 minutes until puffed and golden. Transfer to rack.

1/8 teaspoon salt
2 cups scalded milk
2 tablespoons orange liqueur
4 egg whites
3/4 cup sugar
2/3 cup flour
1 tablespoon vanilla
4 egg yolks

Combine egg yolks, sugar, and salt in heavy saucepan. Beat until mixture is pale yellow and smooth. Add flour. Stir until well blended. Add milk. Boil over medium heat, stir constantly. Simmer few seconds, and remove from heat. Add vanilla and liqueur. Cool. Beat egg whites until stiff. Fold into yolk mixture.

Fill puffs: Put 1 to 1-1/2 cups cream into pastry bag with plain tube. Slit side of each puff with point of small knife. Press filling into puff.

3/4 cup sugar
1/4 cup water

Combine sugar and water in small heavy saucepan. Boil over medium heat. Cook until syrup turns amber in color. Dip bottom of cream puff into syrup. Place carefully onto the choux paste ring on pastry circle. Repeat until ring is covered. Pour remaining syrup onto puffs in a thread-like stream. Fill center of cake with remaining cream. Put cream puff in center, and drizzle with caramel.





1-1/2 cups graham cracker crumbs
1/3 cup melted butter
1 tablespoon sugar
3 packages (8 oz each) cream cheese
1 cup sugar
1/4 cup flour
1 teaspoon grated orange peel
8 ounces sour cream
1/2 teaspoon cream of tartar
6 ounces semisweet chocolate, melted and cooled
6 egg yolks
2 tablespoons orange liqueur
1/2 teaspoon salt
6 egg whites
1/4 cup sugar

Combine cracker crumbs, 1 tablespoon sugar, and butter in small bowl. Press evenly on bottom and sides of 9-inch spring form pan. Soften cheese in large bowl. Add 1 cup sugar, gradually;
beat until smooth. Add yolks, one at a time, beating well. Stir in flour, liqueur, peel, and salt. Blend in sour cream. Beat egg whites and tartar until foamy. Add 1/4 cup sugar gradually. Beat until stiff.
Heat oven to 300o F. Fold whites carefully into cheese mixture. Measure 3 cups mixture into small bowl; blend in chocolate. Drop alternate spoonfuls of cheese mixture and chocolate mixture into pan, reserving about 1 cup cheese mixture and 1/4 cup chocolate mixture. With metal spatula, cut through mixture in pan to marbleize cake. Spread reserved cheese mixture evenly on top. Make parallel 1-inch lines on surface with chocolate mixture. Run tip of knife at right angles to lines and in opposite directions for a feathered effect. Bake 1 hour. Turn off oven; let cake stand in oven 1 more hour. Remove and cool on rack. When cool, remove from pan and chill.




FESTIVE CHERRY TORTE     > Back to Top <

3 egg whites
1 cup sugar
1/2 cup finely crushed saltines (14)
1 teaspoon baking powder
1 teaspoon vanilla
3/4 cup walnuts
2-1/2 cups pie cherries
1/4 teaspoon almond extract
1 cup whipping cream
1/4 cup sugar
2 tablespoons cornstarch

Beat egg whites and vanilla until foamy. Gradually add the 1 cup sugar, beating to stiff peaks. Mix together nuts, cracker crumbs, and baking powder. Fold into whites. Spread in well-greased 9-inch pie plate, building up sides. Bake at 300o F for about 40 minutes or until dry on outside; cool.

Drain cherries, reserving syrup. In saucepan, combine 3/4 cup of the syrup, remaining sugar, and almond extract; heat to boiling. Add cherries; cook 5 minutes. Combine cornstarch and remaining syrup; add to hot mixture in pan. Cook and stir until thickened and bubbly. Cool. Whip the cream. Line meringue shell with half the whipped cream. Fill with cooled sherry mixture; top with remaining cream.




APPLE AND NUT PUDDING     > Back to Top <

3/4 cup flour
1/2 teaspoon mace
4 eggs
2 large cooking apples, chopped
1 teaspoon vanilla
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1-1/4 cups sugar
1/2 cup nuts

Mix dry ingredients. Beat eggs until very light; add sugar gradually. Sift in dry ingredients and fold in until no streaks of flour remain. Fold in chopped apples, nuts, and vanilla. Pour into greased 10-cup shallow baking dish. Bake at 350o F for 35 minutes, or until top is crisp and toasty in color. Serve warm with whipped cream.




CHOCOLATE MOUSSE     > Back to Top <

3 squares unsweetened chocolate
2 ounces German chocolate
5 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla
4 egg whites
1-1/4 cups heavy cream, stiffly beaten

Melt chocolate and cool. Beat egg yolks with 1/2 of the sugar in medium size bowl until light and thick. Beat in cooled chocolate. Stir in vanilla. Beat whites until foamy. Add 1/4 cup of the sugar gradually. Beat until meringue stands in firm peaks. Beat about 1/4 cup meringue into chocolate mix. Fold in beaten cream and remaining meringue until no streaks of white. Spoon into pretty bowl; make top look pretty. Can be done by reserving 1-1/2 cup and putting it on through pastry tube with large notched tip, in swirls.




MEGEVE CAKE     > Back to Top <

Make 3 (8-inch) meringues made with 3 egg whites and 1 c sugar. Bake at 300o F for 30 minutes.
2/3 cup heavy cream
7 squares semi-sweet chocolate
3-1/2 squares unsweetened chocolate
4 tablespoons butter
4 egg whites
1 cup sugar
chocolate curls made of 6 ounces semisweet chocolate
confectioners' sugar

Heat cream in top of double boiler; add semi sweet and unsweetened chocolate. Stir until melted. Add butter Beat whites until foamy, gradually adding sugar. Beat until meringue is glossy and stands in firm peaks. Fill bottom of double boiler partly with ice and water; set top with chocolate mixture into it. Beat at high speed with mixer until fluffy and almost double in volume. Scrape sides often. Fold chocolate mixture, thoroughly, into meringue. Place one baked meringue layer on serving plate; spread with 1-1/2 cup chocolate filling; repeat with another baked meringue layer and 1/2 cup filling. Place third layer on top and frost sides and top with remaining filling. Put chocolate  curls onto sides and top (heaped) of cake. Chill. Sprinkle with confectioners sugar before serving.




APRICOT ICE CREAM     > Back to Top <

2 cups heavy cream
8 egg yolks
2 thin slices lemon rind
4 tablespoons sugar
1 (12-ounce) jar apricot preserves

Mix cream with yolks in double boiler top. Add lemon rind and cook, stirring constantly, over simmering water, until mixture has thickened and coats a spoon. When custard reaches the right consistency, add sugar. Take off the heat, remove lemon rind, and cool. Place jar of preserves in saucepan with warm water, over low heat, until it has melted but is not hot. When custard is cold, stir in apricot preserves. Mix thoroughly. Pour into an ice cube tray and place in freezer. Stir occasionally. Takes about 4 hours.




APPLE FRITTERS     > Back to Top <

1-1/2 teaspoon baking powder
1 cup flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/3 cup milk
1 egg, well beaten
2 medium sour apples, sliced thinly.

Sift dry ingredients into bowl. Beat egg, add milk, and stir into dry ingredients. Mix well. Add apples. drop by spoonfuls into hot fat and fry.




BANANAS FOSTER     > Back to Top <

6 large all-yellow bananas
lemon juice
1 cup brown sugar
1 cube butter

Peel bananas and halve lengthwise, brush with lemon juice. Melt butter and brown sugar in flat chafing dish. Add bananas; cook just until tender. Sprinkle with cinnamon. Serve as is or with vanilla ice cream.




DATE NUT CANDY ROLL     > Back to Top <

1 pound pitted dates, cut finely
1 pound whole shelled Brazil nuts or blanched almonds
1 pound flake coconut
1 can (15 ounces) sweetened condensed milk
2 teaspoons vanilla
1/2 teaspoon salt

Combine dates, nuts, and coconut in large bowl. Mix together milk, salt, and vanilla. Add to date mixture. Using spoon or hands, mix well. Shape into 5 rolls, approximately 2 inches in diameter. Place on greased baking sheet. Bake at 275o F for 45 minutes, turning rolls after the first 20 minutes. Let stand 10 minutes, then remove to racks to cool. When cool, wrap in foil and allow to mellow in fridge for at least 48 hours. Cut into 3/8-inch thick slices. Makes about 80. Freeze if desired.





1/2 cup dry roasted peanuts, chopped
1/3 cup bread crumbs
1/3 cup sugar
1 teaspoon cinnamon
6 baking apples
2 tablespoons butter, melted
1 cup boiling water
1 cup sugar

Combine chopped peanuts, bread crumbs, 1/3 cup sugar, and cinnamon. Core apples and remove skins from top half of apples. Place in baking dish. Fill centers with peanut mixture. Dot with butter. Pour boiling water into dish. Bake at 350o F for 1 hour or until apples are tender. Remove apples to serving platter, reserving 1/2 of liquid. In a small saucepan, combine apple liquid with remaining 1 cup sugar. Bring to a boil and simmer 5 minutes. When ready to serve, spoon syrup over apples. Top with additional chopped peanuts.





1 tablespoon gelatin softened in 1/4 cup cold water
1/3 cup sugar
1/4 teaspoon salt
1-3/4 cups milk
1 package German chocolate
3 egg yolks, slightly beaten
1 teaspoon vanilla
3 egg whites
1/3 cup sugar
1 cup whipping cream
1 devils food cake

Soften gelatin. Combine 1/3 cup sugar, salt, and milk in medium saucepan. Add chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted. Blend mixture well with egg beater. Add small amount of hot mixture to 3 slightly beaten egg yolks, stirring vigorously. Gradually add hot mixture, stirring constantly. Return to saucepan, and cook over low heat until mixture thickens - about 5 minutes. Remove from heat. Add softened gelatin and stir until dissolved. Pour into large bowl and chill until partially thickened. Stir in 1 teaspoon vanilla. Beat 3 egg whites until foamy. Add 1/3 cup sugar, 2 tablespoons at a time, and continue beating just until stiff peaks form. Fold into chilled chocolate mixture. Spoon into a 1-1/2-quart mixing bowl and chill until firm, about 2-1/2 hours. Make 1 recipe devils food cake (or get a cake mix) (one layer of this cake will be used for this dessert). Loosen mold at top edge (of mixing bowl from fridge) with sharp knife. Place in bowl of warm water for a few seconds. Remove from water and shake bowl gently to loosen. Place one edge of bowl 1 inch from edge of cake layer, and un-mold on cake. Whip 1 cup whipping cream and spread over mold and cake. Garnish with chocolate curls.




CRANBERRY PUDDING     > Back to Top <

2 cups fresh raw cranberries
1-1/3 cups flour
1/2 teaspoon salt
1 teaspoon soda
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup hot water
1/2 cup light molasses

Cut cranberries in half or leave whole. Add berries to sifted dry ingredients. Mix in water and molasses, stirring well. Fill greased pudding mold about 2/3 full. (A 1-pound coffee can will work well.) Cover and steam for 2 hours. Serve warm.

1 cup cream
1 cup sugar
4 tablespoons butter
1/4 teaspoon vanilla

Mix cream, sugar, and butter in double boiler. Place over boiling water and stir to blend. Add vanilla. Serve on pudding.




CRUNCH APPLE CRISP     > Back to Top <

6 to 8 apples
2/3 cup sugar
1/4 teaspoon cloves
1/2 teaspoon cinnamon
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1/2 cup sugar
2/3 cup flour
1/8 teaspoon salt
6 tablespoons butter
1/2 cup chopped nuts

Peel, core, and slice apples into a bowl. Add 2/3 cup sugar, spices, lemon juice, and rind. Mix lightly, and place in greased 1-1/2-quart casserole. Blend remaining 1/2 cup sugar, flour, salt, and butter until mixture resembles coarse crumbs. Mix in nut meats. Sprinkle mixture over apples. Bake at 350o F for 45 minutes, until apples are tender and crust nicely browned.




DUTCH FRUIT BAKE     > Back to Top <

1.5 teaspoons baking powder
3 cups sifted flour
1 teaspoon salt
1/2 teaspoon soda
3/4 cup shortening
1.5 cups sugar
3 eggs
1.5 cups mashed bananas
1/2 cup milk
1 can whole berry cranberry sauce
3 large cooking apples
2 pears
1/2 cup sugar

Sift flour, baking powder, salt, and soda together. Cream shortening and gradually beat in sugar. Add eggs one at a time, beating well. Beat in dry ingredients alternately with bananas and milk, beginning and ending with dry ingredients. Pour batter into well-greased and floured 9 x 13 x 2-inch pan. Mash cranberry sauce, and spoon evenly over top of batter. Peel and core apples and pears, and cut into 3/4-inch wedges. Put apples in rows over cranberry sauce. Put pear slices between rows of apples, and sprinkle fruit with sugar. Bake at 350o F for 50 to 60 minutes. Cut into squares and serve warm.



DIPLES     > Back to Top <

1 dozen eggs, slightly beaten
5 cups flour
1/2 teaspoon salt
1/2 cup light cream

Mix together. Oil hands and knead for one hour. Let dough rest at room temperature 5 hours or overnight. Roll out, a little at a time, on a floured cloth. Roll very thinly and cut into 2 x 4-inch strips. Fry in hot fat about 2 minutes, until dough is light golden. Don't brown. While cooking, roll on a fork. Pour honey syrup over them and sprinkle with crushed walnuts or toasted sesame seed.

HONEY SYRUP  > Back to Top <

4 cups water
1.5 cups sugar
1/2 cup honey
lemon juice

Heat and stir. Pour over cooked diples.




HAMANTASHEN     > Back to Top <

1 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup butter
2 envelopes dry yeast
1/4 cup very warm water
2 eggs, separated
3.5 cups sifted flour (may need another 1/2 cup)

1 cup ground poppy seeds
1/2 cup milk
1/4 cup honey
1/2 cup raisins

Combine milk, sugar, salt, and butter in small saucepan. Heat slowly, until butter melts; cool to lukewarm. Sprinkle yeast into very warm water in a large bowl. Stir until yeast dissolves, then stir in milk mixture and egg yolks. Beat egg whites slightly in small bowl; reserve for brushing hamantashen. Beat 2 cups flour into milk mixture until smooth. Gradually add remaining flour to make a soft dough. Beat vigorously with a spoon until dough is shiny, elastic, about 100 strokes. Cover with clean towel; let rise in a warm place, away from draft, for 1 hour, or until double in bulk. While dough rises, make filling.

Combine poppy seeds, milk, and honey in small saucepan; bring to boiling. Cook, stirring constantly, until milk is absorbed and mixture becomes thick. Stir in raisins, cool. Punch dough down; knead a few times, using only enough flour to keep dough from sticking. Divide in half. Roll dough, half at a time, to a 1/4 inch thickness. Cut into 3-inch circles. Top each with a t of poppy seed filling. Moisten edges with egg white; fold 3 sides over filling to make a tricorn shape; place 2 inches apart on greased large cookie sheets. Let rise again in a warm place for 45 minutes, or until double in bulk. Carefully brush with egg white. Bake at 350o F for 20 minutes or until golden brown.




LEMON FLUFF     > Back to Top <

1 cup evaporated milk or whipping cream
2 beaten egg yolks
6 tablespoons sugar
2 egg whites
1/4 cup lemon juice
cookie crumbs (use graham crackers, vanilla wafers, or coconut cookie crumbs)

Thoroughly chill evaporated milk or whipping cream. Cook egg yolks, sugar, and lemon juice over hot water until thickened. Cool. Line fridge tray with crumbs. Beat egg whites until stiff. Whip cream in chilled bowl. Fold lemon mix into stiffly beaten egg whites. Fold this into the whipped cream. Pour into tray. Top with crumbs and freeze until firm. Cut into squares and serve.




PEACH BUTTERCRISP     > Back to Top <

1.5 cups canned cling peach slices, drained
1/2 cup syrup from peaches
1/4 cup granulated sugar
1.2 tablespoons cornstarch
dash salt
1 egg
2.5 tablespoons lemon juice
1/2 teaspoon grated lemon rind

Cook and stir until clear and thickened. Add well beaten egg. Place over hot water. Cook and stir for 3 to 4 minutes. Remove form heat and add lemon juice and rind.

Blend together:
1/3 cup butter
2/3 cup brown sugar
2/3 cup flour
1/4 teaspoon salt
2/3 cup crisp cereal flakes
1/3 cup coconut

Spread 2/3 of this mixture into bottom of greased 8-inch round bake dish. Spread cooked mixture over this, and top with peaches. Sprinkle remaining flour mixture over peaches. Bake at 3500 for 40 minutes.




PEACH FRITTERS     > Back to Top <

1/2 sugar
2 eggs, well beaten
1/3 cup butter
2 cups flour
3 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
1.5 cups chopped peaches (fresh or canned)

Cream butter and sugar, add the eggs, and beat thoroughly. Sift dry ingredients, and add alternately with milk. Fold in peaches, lemon juice, and vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with whipped cream or powdered sugar.




RASPBERRY NAPOLEON     > Back to Top <

1 package (10-ounce) frozen puff-pastry shells
1 package (10-ounce) frozen raspberries
1 cup whipping cream
1/4 cup powdered sugar
1 package (6.2 ounces) vanilla glaze
2 squares semi-sweet chocolate

Thaw shells 1 hour of completely. On floured cloth, place two shells touching, then press edges together. Roll out pastry to 12 x 5-inch rectangle. Place on cookie sheet, and prick all over with fork. Repeat, making 3 rectangles in all, each on a different sheet. Chill 30 minutes. Place, one at a time, in oven at 450o F then reduce to 400o F. Bake for 8 to 10 minutes, or until golden. Cool on racks. Thaw berries, then drain. Whip the cream, add the sugar. Trim edges of pastry layers (saw-like) to make even in size and shape.

Prepare glaze (follow directions on package). Spread 3/4 of glaze over flat side of one pastry layer. Stir melted chocolate into remaining glaze and drizzle on layer to decorate. Fold berries into cream, then spread on remaining two pastry layers, dividing evenly. Stack layers with glazed chocolate one on top. Refrigerate.





1 small can mandarin oranges
1 tablespoon gelatin
2 cups sugar
2 egg whites
1 teaspoon vanilla

Soften gelatin in 1/2 cup cold water. Drain oranges; to liquid, add water to make 1-1/2 cup. Combine with gelatin and sugar and saucepan. Boil 5 minutes. Cool Beat egg whites until stiff and dry. Pour lukewarm syrup over, whipping constantly. Stir in vanilla. Pour into square pan. Arrange oranges over sponge, pressing to just below surface. Fridge. Serve as dessert.




VALENTINE BAVARIAN     > Back to Top <

2 envelope unflavored gelatin
1 teaspoon ginger
1/4 teaspoon salt
syrup from maraschino cherries plus water to make 3/4 cup
6 eggs, separated
1.5 cups milk
1 jar (8 ounces) maraschino cherries, chopped
1/2 cup sugar
2 cups heavy cream, whipped whole or halved maraschino cherries for garnish

In top of double boiler, mix together gelatin, ginger, salt, and syrup. Stir in egg yolks and milk. Blend thoroughly. Cook over boiling water or over low heat, stirring constantly until mixture thickens slightly and gelatin is dissolved. Remove from heat and chill until mixture mounds from spoon. Stir in chopped cherries.

Beat egg whites until soft peaks form. Gradually add sugar and beat very stiff. Fold in cherry mixture. Whip the cream, and reserve 3/4 cup of the whipped cream. Fold remaining whipped cream into cherry mixture. Turn into 10-cup heart-shaped mold and chill 4 hours or overnight. Unmold onto serving plate and outline heart with cherries on top of mold. Force reserved whipped cream through star tube in cake decorator, to make lace fluting around cherry heart.





4 egg yolks
1/2 cup sugar
1 cup scalded milk
1 envelope unflavored gelatin
1/4 cup cold water
1/2 teaspoon vanilla
1 cup heavy cream, whipped

Beat egg yolks in heavy saucepan or top of double boiler. Beat in sugar. Add milk gradually, stirring constantly. Place over simmering water or very low heat. Cook, stirring constantly, until custard coats back of metal spoon. Soften gelatin in water. Stir into custard. Strain into large bowl; stir in vanilla. Cook, stirring occasionally, until custard begins to thicken. Fold in whipped cream. Turn into lightly oiled 4-cup mold. Chill several hours or overnight.





Prepare vanilla Bavarian (above), adding 3 to 4 tablespoons green creme de menthe to custard before folding in whipped cream. Garnish with chocolate curls. For other liqueur-flavored Bavarians, substitute your favorite liqueur for the creme de menthe.




CHOCOLATE BAVARIAN:     > Back to Top <

Prepare vanilla Bavarian (above), but dissolve 1/4 pound sweet chocolate in milk before adding it to the egg-sugar mixture. Garnish unmolded pudding with piped rosettes of whipped cream.




COFFEE BAVARIAN:     > Back to Top <

Prepare vanilla Bavarian (above), substituting a mixture of half milk and half strong coffee, for the 1 cup scalded milk.




DRAKE'S DEVIL DOGS     > Back to Top <

1 egg
1/2 cup shortening
1-1/4 cups granulated sugar
1 cup milk
1 teaspoon vanilla
2-1/3 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder

2 cups marshmallow creme (7-ounce jar)
1 cup shortening
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons very hot water

Preheat oven to 400o F.

In a medium bowl, blend together the egg, shortening and sugar with an electric mixer. Continue beating while adding the milk and vanilla. In another bowl sift together remaining ingredients -- flour, cocoa, salt and baking powder. Combine the dry ingredients with the wet ingredients and beat until smooth. Spoon about a tablespoon of the batter in strips about 4 inches long and 1 inch wide on a lightly greased cookie sheet. Bake for 5-6 minutes or until the cakes are done. Cool.

In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of very hot water in a small bowl. Add this salt solution to the filling mixture and beat on high speed with an electric mixer until the filling is smooth and fluffy.

When the cakes have cooled, spread about a tablespoon of filling on the face of one cake and top it off with another cake. Repeat with the remaining ingredients.




HAMANTASHEN II     > Back to Top <

1 cup butter
1 cup sugar
2 teaspoons baking powder
2 eggs
4 cups flour
1 teaspoon orange zest
1/8 teaspoon salt
1 teaspoon vanilla extract 1 can poppy seed filling ( or other fruit filling)

Place butter in mixing bowl. With the mixer on low speed, add sugar and salt. Gradually increase mixer speed until batter turns creamy. On low speed, add flour, a little at a time, followed by baking powder eggs, vanilla extract, and orange zest. Mix for about 5 minutes or until batter reaches a cookie-dough consistency. Wrap the batter in plastic and chill in the freezer for about 20 minutes. Lay the cold dough on a hard, flat surface and roll flat with rolling pin until the dough is between 1/8 and 1/4 inch thick. Using a round cookie cutter, cut the dough into circles. The size of the cookie will depend on the size of the cutter used. Place a teaspoon of filling onto each circle. Draw the edges up at three points in the center to form a triangle. Place triangles on ungreased baking sheets and bake at 350o F for 20 minutes or until golden brown.





2 quarts fresh strawberries
zest of 1 orange, grated
1 teaspoon vanilla
honey or strawberry jelly, to taste

2 cups flour
1/4 cup sugar
1.5 teaspoons baking powder
1/4 teaspoon pumpkin pie spice
pinch salt
1/2 cup butter, cut into small pieces
1 egg (large), lightly beaten
3/4 cup half and half
sweetened whipped cream or ice cream
sprigs of fresh mint for garnish

Preheat oven to 375o F.

Hull strawberries. Place in a 3-quart clay baker (must have an interior glaze) or a 3-quart casserole that has a tight-fitting lid. Add orange juice, zest, and vanilla. Cover and bake for 25-35 minutes. Prepare shortcake: In a large bowl, mix flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter with a pastry blender or rub with your fingers, until mixture resembles coarse corn meal. Place egg in a 1-cup measuring cup and add enough half and half to make a full cup. Slowly drizzle egg mixture on top of flour mixture, stirring with a fork just until blended. Drop on ungreased baking sheet in 6 mounds. Bake 12 to 14 minutes or until lightly browned.

Meanwhile, when strawberries are cooked, remove from oven and gently stir in either honey or jelly to taste. Cut shortcakes in half horizontally. Place bottom halves in shallow bowls. Spoon berries and juice on top. Cover with shortcake tops. Surround with whipped cream or ice cream. Garnish with sprigs of fresh mint. 6 SERVINGS.




PEACH COBBLER 1     > Back to Top <

9 medium-size ripe peaches
2 tablespoons fresh lemon juice
1/2 cup sugar
1-1/3 cups flour
3 tablespoons sugar
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup cold butter, cut into small pieces
2/3 cup buttermilk
2 teaspoons sugar
1/4 teaspoon grated nutmeg
ice cream or sweetened whipped cream

Preheat oven to 400o F.

Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness. If they are really ripe, it may take less time. Remove peaches with a slotted spoon and run cold water on them. Slip off skin. Cut peaches into wedges (twist the knife against the pit to release the slices) and place in either a deep 10-inch pie plate or a 2-inch-deep 2-quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil and bake 15 minutes, until the peaches are not and juices bubble.

Meanwhile, make topping: In large bowl, mix flour, sugar, baking powder, and baking soda. Cut in butter with pastry blender or rub with your fingers until mixture resembles small peas. Pour buttermilk over top. Toss with a fork until the mixture clumps together. Using 2 large spoons, drop heaping tablespoons of dough over peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits. Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving. Serve with ice cream or sweetened whipped cream. Yield, 8 servings.





1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries

Preheat the oven to 300o F degrees.

Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.

When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.

Spray some whipped cream on the top of each scoop of ice cream. Cut the stems from the strawberries and place one on each serving, upside down on the whipped cream. Serve with a spoon. Serves four.




APPLE CHEESECAKE     > Back to Top <

1 cup Graham cracker crumbs
1 teaspoon Cinnamon; divided
3 tablespoons Margarine; melted
16 ounces Cream cheese; softened
2 Eggs
1/2 teaspoon Vanilla extract
4 cups Apple slices; thinly sliced, peeled,~2.5 lbs apples
1/2 cup Pecans; chopped

Preheat oven to 350o F. Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon, and margarine in small bowl; mix well. Press onto bottom and up sides of 9-inch pie plate. Bake crust 10 minutes. Beat together cream cheese and 1/2 cup sugar in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla; pour into crust. Combine remaining 1/3 cup sugar and remaining 1/2 teaspoon cinnamon in large bowl. Add apples; toss gently to coat. Spoon apple mixture over cream cheese mixture. Sprinkle with pecans. : Bake 1 hour and 10 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.




BAKLAVA CHEESECAKE     > Back to Top <

Cream Cheese Filling:
32 ounces Cream cheese, room temp
1 Cup Honey
1/4 Cup Lemon juice, fresh
2 teaspoons Vanilla
6 Eggs, room temperature
1/3 Cups Butter, clarified
1 pound Phyllo pastry shells

Baklava Topping:
1/2 Cup Walnuts
1/3 Cup Almonds, blanched
1 tablespoon Sugar
1 tablespoon Cinnamon
1/2 Cup Butter, clarified
1/3 Cup Sugar
1/4 Cup Water
1 tablespoon Lemon juice, fresh
1 Cinnamon stick
1 tablespoon Brandy, (optional)

Position rack in lower third of oven and preheat to 350o F. Beat cream cheese in large bowl of electric mixer until light and fluffy. Gradually, mix in honey, then lemon juice and vanilla. Beat in eggs one at a time until just incorporated. Set aside.

Brush 10-inch springform pan with clarified butter. Arrange 1 phyllo sheet with long edge parallel to edge of surface (cover other sheets with dampened towel). Brush left half of sheet with butter and fold right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving a 5" overhang on one end. Cover with another dampened towel. Butter and fold second sheet and arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan. Wrap remaining phyllo in plastic and refrigerate. Stir through filling and pour into crust. Cover filling with overhanging ends of phyllo at edge of pan. Bake until pastry is light brown and cake is firm to the touch, about 50 minutes. Remove pan sides. Using a toothpick, poke 12 holes in top of cake to allow heat to escape. Cool completely on rack. Refrigerate 2 days to mellow flavors, covering after the first day.

For topping, preheat oven to 350o F. Cover baking sheet with 2 pieces of parchment. Coarsely grind all nuts with 1 tbsp sugar and 1 teaspoon cinnamon. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 10-inch springform pan atop pastry . Cut around inside of rim through entire stack. Using a sharp knife, make 10 rounds. Cover with damp towel.

Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim with butter. Place 1 pastry round in pan rim and brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with remaining 5 rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes. Meanwhile, heat 1/2 cup sugar, water, and lemon juice in heavy small sauce pan over low heat, swirling pan occasionally until sugar dissolves. Add cinnamon stick, increase heat and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside, stir in brandy, if desired. Flatten pastry atop cake. Remove pan rim from topping. Set topping on cake, using large spatula. Re-cut wedges. Replace pan rim on cake. Pour on hot syrup. Cool 1 hour. Refrigerate 1 to 6 hours. Let cake stand at room temperature for 20 minutes before serving. 10 SERVINGS





1 cup Chocolate wafer crumbs
1/4 cup Margarine, melted

2 packages (8 ounces each) cream cheese, soften
1/2 cup Sugar
1/2 cup Mashed ripe banana
2 Eggs
1/4 cup Chopped walnuts

1/3 cup Milk chocolate pieces
1 tablespoon Margarine
2 teaspoon Cold water

BASE: Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350o F for 10 minutes.

BODY: Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts; pour over crust. Bake at 350o F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

TOPPING: Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. Yield: 6 servings





Cherry Topping:
1 pound frozen unsweetened cherries, thawed
1/4 cup kirsch
1/4 cup (about) Morello cherry syrup or sour cherry syrup

Chocolate Crust:
8-1/2 ounces chocolate wafer cookies
6 tablespoons well-chilled butter, cut into 1/2-inch pieces

Chocolate Filling:
1-1/2 cups whipping cream
12 ounces semisweet chocolate, coarsely chopped
16 ounces cream cheese, room temperature
3/4 cup sugar
4 eggs, room temperature
1 teaspoon vanilla
1 cup whipping cream, well-chilled
2 tablespoons sugar
1 tablespoons kirsch
Chocolate curls (optional)

For topping: Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)

For crust: Generously butter 9-inch spring-form pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes.

For filling: Preheat oven to 325o F. Heat 1-1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes.

Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1-1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days. Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be finished 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.





1 cup Graham Cracker Crumbs
3 tablespoons Granulated Sugar
3 tablespoons Margarine, Melted
24 ounces Cream Cheese, Softened
1/2 cup Granulated Sugar
1/2 cup Unbleached Flour
4 Large Eggs
1/4 cup Unsweetened Orange Juice
1 cup Finely Shredded Carrot
1/4 cup Raisins
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1 tablespoon Unsweetened Orange Juice
1 cup Sifted Powdered Sugar

Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch spring-form pan. Bake at 325o F., 10 minutes.

Combine 20 ounces cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450o F., 10 minutes. Reduce oven temperature to 250o F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.
Servings: 10





Graham Cracker Crust:
1 Cup Graham Cracker Crumbs
1/2 Cup Pecans, Chopped
1/4 Cup Butter, Melted
1 Teaspoon Granulated Sugar

16 ounces Cream Cheese, softened
2 Cups Cottage Cheese
1-1/2 Cups Granulated Sugar
4 Eggs, slightly beaten
6 Tablespoons Cornstarch
6 Tablespoons Flour
1-1/2 Tablespoons Fresh Lemon Juice
1 Teaspoon Vanilla
1/2 Cup Butter, melted & cooled
1 Pint Sour Cream

Blueberry Glaze:
1 Cup Granulated Sugar
3 Tablespoons Cornstarch
1 Cup Reserved Blueberry Juice, canned
31 Ounces Blueberries, Canned, drained

Graham Cracker Crust: Combine all ingredients and press into the bottom of a buttered 10-inch spring-form pan.

Cheesecake: Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs and beat until well mixed. Add cornstarch, flour, lemon juice and beat until smooth. Add melted butter and sour cream, beating until smooth. Pour filling into the graham cracker crust. Bake in preheated 325o F over for 1 hour and 10 minutes or until firm around the edges. Turn off oven. Let cheesecake stand in oven 2 hours with door closed. Remove and let cool completely. Remove from pan and chill. Top with Blueberry Glaze. Chill again for 10 to 12 hours, if possible before serving.

Blueberry Glaze: Combine sugar and cornstarch in a small saucepan. Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup of drained blueberries and add to sugar mixture in pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue to boil for about 2 minutes or until mixture is clear. Cool. Arrange remaining blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries. Chill.




FLAN CHEESECAKE     > Back to Top <

10 tablespoons sugar (for caramel) PLUS 2 tablespoons Sugar (for filling)
8 ounces Cream cheese, softened
5 Egg yolks, beaten
1 (13 ounce) can Evaporated milk
1 (13-ounce) can of water measured in milk can
1 can Sweetened condensed milk
1 teaspoon Vanilla
1 pinch of salt

Place 10 tablespoons sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool

and harden. In mixing bowl, place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water. Bake at 350o F for 1-1/2 to 1-3/4 hour.

Note: Flan will look soft, but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight. When ready to serve, invert on a flat plate, and the flan will come out easily with the caramel sauce on top. Do not freeze. 6 SERVINGS





1/3 cup Graham Cracker Crumbs
1 tablespoon Sugar
1 tablespoon Margarine, Melted
8 ounces Cream Cheese, Softened
1/4 cup Sugar
1-1/2 teaspoon Lemon Juice
1/2 teaspoon Grated Lemon Peel
1/4 teaspoon Vanilla
1 Large Egg
Garnishes can include fresh fruit, or strawberry or apricot preserves.

Combine crumbs, sugar and margarine. Press rounded measuring tablespoonsful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325o F for 5 minutes.

Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake at 325o F for 25 minutes.

Cool before removing from pan. Chill. Top with garnishes just before serving.
MAKE AHEAD: Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 Minutes before garnishing and serving. Yield: 6 servings





1/2 pound White chocolate, melted
1-1/2 pounds Cream cheese
1-1/4 cups Granulated sugar
1-1/2 teaspoons Grated orange or lemon rind
3 Eggs
1/2 cup Cream plus 3 Tb
1/2 teaspoon Vanilla
12 Phyllo sheets
Melted butter

While chocolate melts in double boiler, use a mixer on low speed and blend cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat cheese in this recipe.) Beat in eggs one at a time, followed by cream and vanilla. Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture.

Spoon mixture into a buttered 9-inch layer cake pan, lined with parchment paper. Set in a pan, and pour in hot water until it reaches halfway up the pan. Bake in a 350o F. oven, adding more water if needed, until set and lightly browned on top, about 1 hour.

Remove from oven, let cool, and refrigerate for at least four hours. To serve, lightly brush each 8 - 12- inch square of phyllo pastry with melted butter. Gently remove each slice of cheesecake from pan. Wrap a sheet of prepared phyllo pastry around each piece, folding until cake is covered with three layers. Trim excess pastry.

Brush each dessert with additional melted butter. Place on a baking sheet and bake in a 3500 oven for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees. Yield: 12 servings





1 cup low-fat graham cracker crumbs
1/4 cup granulated sugar
3 tablespoons margarine, melted

16 ounces fat-free cream cheese, softened
1 cup brown sugar, packed
1-3/4 cups pumpkin
2 teaspoons cornstarch
2 teaspoons cinnamon
1 teaspoon nutmeg
4 egg whites, whipped

2 cups fat-free sour cream
1/4 cup granulated sugar
2 teaspoons vanilla

Preheat oven to 350o F.

Prepare a 9-inch pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, 1/4 cup granulated sugar, and margarine. Press into bottom and 1-inch up side of prepared pan. Bake for 6 minutes. Do not allow to brown.

Meanwhile, to prepare filling, combine cream cheese, brown sugar, pumpkin, cornstarch, cinnamon, nutmeg, and egg whites in a mixing bowl. Pour into pre-baked crust. Bake for 45 minutes or until center is slightly soft to the touch. While cheesecake is baking prepare topping.

In a mixing bowl, combine sour cream, remaining granulated sugar, and vanilla. Spread over surface of filling. Return to oven and bake for 5 minutes. Serving Size : 10





1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine, Melted
2 ounces Unsweetened Baking Chocolate
2 tablespoons Margarine
16 ounces Cream Cheese, Softened
1-1/4 cups Sugar
1/4 teaspoon Salt
5 Large Eggs
1-1/3 cups Flaked Coconut (3.5 ounce Can)
1 cup Sour Cream
2 tablespoons Sugar
2 tablespoons Brandy

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350o F for 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350o F for 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300o F for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Yield: 10 servings




SAI MAI LOU (Chinese dessert)     > Back to Top <

1 cup of Tapioca
1 tin of coconut milk
1 tin of evaporated milk
some sugar

Let Tapioca pearls soak in a big pot with water for a couple of hours. Boil the expanded pearls until they change the color from white to transparent (about 10-20 minutes). Put pulpy pearls in a sieve and rinse thoroughly. Add some new water and boil. (The consistency should be very liquid.) Add sugar for taste. Add both tins of milk and boil shortly. The dessert tastes [good] cold or hot.

Note: If you don't have any coconut milk (from the Chinese Supermarket e.g.) try a Westernized approach: Put the rinsed pearls into very liquid custard, made from evaporated milk and water.





3 cups granulated sugar
1-1/2 cups margarine or butter (3 sticks), softened
3 cups all-purpose flour
1 (8-ounce) container sour cream
1 large Idaho Potato, cooked and mashed
1/2 cup unsweetened cocoa
1/2 cup orange juice
1 teaspoon baking soda
2 teaspoons orange extract
1/4 teaspoon salt
5 large eggs
Cream Cheese Icing (below)
Raspberries for garnish

About 4 hours before serving or early in the day: preheat oven to 350o F. Grease and flour 10 inch tube pan.
In a large bowl, with mixer at low speed, beat sugar with margarine or butter just until blended. Increase speed to high, beat 3 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low, add flour and next 8 ingredients; beat until well mixed, constantly scraping bowl. Increase speed to high, beat 2 minutes, occasionally scraping bowl. Spoon batter into prepared pan.

Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. With spatula, loosen cake from pan, remove from pan and cool completely on rack. When cake is cool, prepare Cream Cheese Icing, spread on top of cake allowing some to drizzle down the sides of cake. Garnish cake with raspberries.




CREAM CHEESE ICING     > Back to Top <

1 (3-ounce) package cream cheese, softened
1 tablespoons milk
2 cups confectioners' sugar
1 teaspoon vanilla extract

In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth. Beat in confectioners' sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.




Begin preparing this a day before serving.

1-1/2 cups graham cracker crumbs
1-1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted (about 2 ounces)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted

4 (8-ounce) packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted

1 cup semisweet chocolate chips
3/4 cup whipping cream
1-1/2 teaspoons vanilla extract

For crust: Preheat oven to 350o F. Wrap outside of 9-inch-diameter spring-form pan with 2-3/4-inch-high sides with foil. Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325o F.

For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.

For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

Run small knife around sides of cake to loosen. Release pan sides. Makes 10-12 servings.





* Crust:
2 tablespoons melted butter
1/2 teaspoon espresso powder
1 cup graham cracker crumbs

* Filling:
4 (8-ounce) packages cream cheese, softened
1 2/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
4 large eggs
2 teaspoons instant espresso powder
1 tablespoon hot water
2 tablespoons brandy
1/4 cup semisweet chocolate, grated

Mix crust ingredients together. Pat into a 10-inch spring- form pan. Bake at 350o F for 10 minutes. Set aside to cool.

Lower oven temperature to 300o F. Wrap two sheets of heavy duty aluminum foil around the pan.

Beat cream cheese, sugar, vanilla and salt together for 4 minutes. Add eggs one at a time. Do not over-mix. Divide the mixture into two bowls. In another small bowl, dissolve espresso powder in the hot water. Add the brandy. Stir into one of the bowls of cream cheese mixture. Stir in grated chocolate. Pour the plain cream cheese mixture into the spring form pan. Pour the cream cheese mixture with espresso, brandy and chocolate on top. Spread evenly over top.

Place spring form pan in a roasting pan. Fill roasting pan with water halfway up the sides of the spring form pan. Place in a 300o F oven and bake for 2 hours or until set. Remove from oven and cool to room temperature. Refrigerate overnight. Remove foil, then sides of pan. Slice and serve








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